By popular demand, here is my mom's eggplant parm receipe:
MOM'S EGGPLANT PARM
Ingredients:
2 Sicilian Eggplants
3 Eggs
Seasoned Breadcrumbs
2 jars of Pasta Sauce ( I use Visceglia, but you can use Barilla, Bertolli, etc.)
Olive oil or Canola oil
Large Bag of Shredded Mozzarella cheese
Locatelli Pecorino Romano Cheese or Parmesan Cheese
Salt and Pepper
Directions:
Preheat oven to 350 degrees F.
Cut off ends of eggplant and remove skin, then slice lengthwise.
Dip each piece in egg and then bread crumbs.
Fry in oil, then remove and place on paper towel. Place another piece of paper towel on top for the next layer.
When finished frying, place eggplant in a long Pyrex dish, then add a layer of sauce, shredded cheese and sprinkle the Locatelli Cheese on the layer. Continue with layering until all eggplant, sauce and cheese are finished.
Cover with foil and bake for approximately 30 minutes. Remove foil and bake for another 10-15 minutes.
Note: Sometimes I make this when they are in season and I freeze them in a disposable pan. You can also use regular eggplant but I prefer these because they are sweeter and have less seeds.
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